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246 S COOP AUTUMN 2014
Chef s’
SECRETS
WA’s chefs reveal the tricks to their
signature dishes.
q Charred corn and queso
Sam Ward, head chef, El Publico
When making this dish, only buy fresh, local corn that’s in season
–
never use frozen or imported corn. As you grill your corn, don’t be
scared of letting it char quite heavily, as it just adds
more flavour. Make your own mayonnaise
–
it makes the dish taste that much better.
Finally, if you can get a hold of some, use
dried epazote, a Mexican herb. It’s the
secret ingredient.
u Soft shell crab salad
John Hizola, head chef, Sushia
We use Amazu ponzu, which is similar to a Japanese sweet and
sour vinegar, as our main sauce for this dish. We always soak
the watermelon in the ponzu first so that it absorbs as much of
the sauce as possible. When cooking the soft shell crab, always
double-fry it so that it’s extra crispy.
p Prawn linguine
Lorenzo Schiaffini, head chef, Jamie’s Italian
Always use prawns that are big, fresh, juicy and sustainable
(make sure you include a lot of them, too!) Get stuck into
cooking and make your own pasta. It’s so simple, and you’ll
really be able to taste the difference. If you’re a bit time-poor,
find a local store that makes fresh pasta daily and buy it from
them instead. Finally, with this dish, it’s all about the sauce.
Plump heirloom tomatoes, chilli, garlic and fennel are all
fantastic ingredients to go with the prawn linguine, and
will really give it that ‘wow’ flavour.
words Jenny Susanto-Lee
PhotographyAdamBorrelloandRossWallace